I recently became fascinated with making puff pastry and croissant dough. I have made it many times over the years and over those years I always felt it to be ridiculous to make either at home. So my new fascination very much surprises me. It all started when one afternoon I was looking through #milkbar cookbook and read Cristina Tosi's recipe. On a whim I decided to make it and it came together very easily and much faster then I thought it would. I have tried several other recipes and what I have found to be true with all of them is it is important to keep the dough and butter block equally pliable. At first I thought both should be the same temperature but that is not so. I try not to work with brittle butter. I want it cold but shapable. At the same time the dough needs to be cold and firm. I made these Kouign–Amann last night. I left them in the fridge overnight, woke this morning and baked them. It is my first time eating these wonderful pastries and all I can think is why have I waited so long to eat something so wonderful. #baking #wakeandbake #breakfast #pastry #frenchpastry